Recipe: Edamame Quinoa Salad by Fin’s at Sharky’s in Venice, Florida

Edamame, Quinoa Salad

Recipe courtesy of Chef Marc Alton, Sharky’s on the Pier

1 lb frozen Edamame, cooked in steamer 7 minutes
1 small can Chick Peas, drained
½ lb frozen spinach, thawed and drained
6 oz quinoa raw weight, cooked
½ lb feta cheese, cubed small ¼ inch
1 glove garlic fresh chopped
1 teas ginger fresh chopped
½ cup red onion, diced
½ cup roasted red peppers, diced
½ cup fresh herb mix chopped cilantro, parsley, mint, basil.
pinch black pepper ground
pinch kosher salt
2 tbls cup soy sauce
¼ cup rice vinegar
½ cups olive oil
Mix all together, serve cold

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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